Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Lipid-lowering sweet soybean paste and preparation method thereof

A technology for sweet noodle sauce and instant noodle slag, which is applied in food preparation, pre-extraction tea treatment, climate change adaptation, etc., can solve problems such as a large amount of slag and waste, and achieve the effects of reducing oil content, saving costs, and good oil absorption

Inactive Publication Date: 2015-09-30
HEFEI JINXIANGWEI IND & TRADE
View PDF2 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Instant noodles are an important convenience food in my country. In recent years, the output and sales of instant noodles in my country have continued to rise, but a large amount of debris will be produced in the processing of instant noodles, causing a lot of waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0015] A reduced-fat sweet noodle sauce is characterized in that it is made from the following raw materials in parts by weight (kg):

[0016] Instant noodle residue 400, tea residue 30, radish 30, broccoli 10, royal jelly 2, corn silk 4, mulberry leaf 1, cassia seed 2, Chuanxiong 4, salt 150, Aspergillus oryzae 1.2.

[0017] The preparation method of described fat-reducing sweet noodle sauce, comprises the following steps:

[0018] (1) Decoct corn silk, mulberry leaves, cassia seeds, and Chuanxiong with 5-6 times the water for 40-50 minutes, filter to remove residue, and spray-dry the obtained filtrate to make powder to obtain Chinese medicine powder;

[0019] (2) Put the tea residue into a gauze bag, mix it with the instant noodle residue, add 0.8 times of water, steam for 10 minutes, and discharge the material, remove the gauze bag containing the tea residue;

[0020] (3) When the temperature of the material obtained in step (2) drops to 40°C, add Asper...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses lipid-lowering sweet soybean paste and a preparation method thereof. The lipid-lowering sweet soybean paste is prepared from the following raw materials in parts by weight: 400-420 parts of instant noodle dregs, 30-40 parts of tea residues, 30-32 parts of carrot, 10-11 parts of broccoli, 2-3 parts of royal jelly, 4-5 parts of corn stigma, 1-2 parts of folium mori, 2-3 parts of semen cassia, 4-5 parts of ligusticum wallichii, 150-160 parts of salt and 1.2-1.4 parts of aspergillus oryzae. As the instant noodle dregs are taken as a raw material for fermenting for preparing the sweet soybean paste, the cost can be effectively reduced, and the prepared sweet soybean paste is rich in sauce flavor, good in color, free of bitter taste or other smell and fine and mellow in taste; as the tea residue protein in the added tea residues is good in oil absorbency, the lipid content of the instant noodle dregs can be reduced, and thus the lipid-lowering sweet soybean paste is relatively healthy; meanwhile, due to multiple traditional Chinese herbal medicines, the lipid-lowering sweet soybean paste has a lipid-lowering effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a reduced-fat sweet noodle sauce and a preparation method thereof. Background technique [0002] Sweet noodle sauce is a kind of sauce-like condiment made of flour as the main raw material through koji making and heat preservation fermentation. Because sweet noodle sauce has been processed through fermentation and other processes, it has formed a unique flavor and nutritional value. It is a favorite seasoning product. At the same time It is also the main ingredient of sauce in instant noodles. Instant noodles are an important convenience food in my country. In recent years, the output and sales of instant noodles in my country have continued to rise, but a large amount of slag will be produced in the processing of instant noodles, resulting in a lot of waste. In view of this situation, using instant noodle slag as a raw material to make sweet noodle sauce thr...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L1/30A23L1/03A23L27/60A23L29/00A23L33/00
CPCA23F3/14A23V2002/00A23V2200/30A23V2200/326A23V2250/21Y02A40/90
Inventor 汪传开
Owner HEFEI JINXIANGWEI IND & TRADE
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com